Borsch – vegetable vegetable soup. He is loved not only in Russia and Ukraine, but also in Poland (Barsch), Lithuania (barschchiai), Romania and Moldova (Borsh).
In Kievan Rus borsch was prepared from edible leaves of borshevik (hence the name). Later began to cook with beetroot (hence the color). Since the XIX century, potatoes are added.
What to take
- water – 1,5-2 l .;
- pork or beef on bones – 400 g.
- beets – 2 pcs. (small);
- carrots – 1 piece;
- onions – 3 pcs. (average);
- tomato paste – 2 tbsp. l .;
- sunflower oil – 4-5 st. l .;
- citric acid – pinch.
- white cabbage fresh – 300 g;
- potatoes – 4 pcs. (average);
- salt, bay leaves, greens – to taste.
- sour cream – 1 tbsp. l. (in each plate);
How to cook
Step 1. Cook the broth
Take a 3-liter pot. Pour in it 1.5-2 liters of water, put the meat. Set on medium fire. Watch the broth, remove the foam before boiling.
Broth will be more delicious if you use meat on the bone.
When it boils, cover the pan with a lid and cook over low heat for an hour and a half.
Step 2. Make the roast
While the broth is boiled, we will fry vegetables. Wash and brush beets, carrots and onions. Beetroot grate on a coarse grater, and carrots on medium. Cut the onions into cubes.
Pour the sunflower oil on the pan, turn on the medium heat. First fry the onions and carrots (5 minutes), then add the beets.
Sprinkle the beet with citric acid or sprinkle with fresh lemon juice. Thanks to this borscht will be really red.
Fry the vegetables for another 5 minutes. After that, add the tomato paste, mix and leave for another 5-7 minutes.
Step 3. We collect borsch
When the broth is cooked, remove the meat from it. While the meat cools, run the chopped cabbage into the broth. After 5-10 minutes add the potato cut into strips.
While the potatoes are being cooked, separate the meat from the bone and cut it into cubes. Return the meat to the soup.
Salt to taste.
Add the roast. Stir. Add the bay leaves and finely chopped greens. Cover the pan with a lid and cook for another 5-7 minutes.
Borsch is ready.
Serving on the table
Borsch can be eaten immediately after cooking. But, as a rule, the next day it is even more delicious.
Pour borscht on deep plates. Add sour cream, fresh herbs, black ground pepper (if you like more sharply) and a slice of lemon (if you prefer to leave). They eat borsch with rye bread or buns, rubbed with garlic.